Archive for the ‘Soy’ Category

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Secret Ingredient Chili

1 cup dried black beans
1 package veggie ground “beef”, such as Yves…

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Hilde’s “Beefy” Stew

1 1/2 cups dry chunk beef style TVP
5 cups water…

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French Mock “Lamb” Stew

1 pound tofu (use rinsed firm water-packed), cut in 1-½ inch cube
¼ cup soy sauce…

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Beefless Stew

When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef stew. Back then I used tempeh and browned it in oil. But once I discovered TVP chunks, I liked them even better. This stew is super low in fat and a complete meal in itself!

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Creamy Basil Sauce

My favorite pasta recipe is a creamy basil sauce over any kind of pasta.

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Curry Lentils and Spinach

1 1/2 teaspoons hot curry powder
1/2 teaspoon ground cumin…

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Wild Mushroom Risotto

Fresh and dried mushrooms combine for a woodsy mushroom-flavored risotto that needs no watching or constant stirring like traditional risottos. Instead, spend your time with your family, soaking in the tub, or reading a good book.

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Slow Cooker Red Beans and Rice

3 cups water
1 cup dried red beans…

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Chow Fun Noodles with Tofu

Arrange the noodles on, and garnish with sesame seeds and chinese parsley.

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Chinese Spaghetti

1 pound spaghetti
1 pound vegetables — cut for stir-fry (can use frozen vegetables; I like a mixture that includes broccoli and carrots) …

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Thai Noodles

Hints: Rice vinegar and chili garlic sauce may be found in most supermarkets in the oriental section. One brand of chili-garlic sauce is made by Huy Fong Foods. It is quite spicy, so you may need to adjust the amount used according to your tastes. I use a small amount of sesame oil in this recipe for the unique taste it adds to foods. It may be omitted, if desired. This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature.

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Ginger Hoisin Rice Noodles with Veggies

Hints: Rice noodles are available in most markets and natural food stores. They usually take very little time to cook and most packages will have detailed directions on the labels.

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Black Bean Lasagna

1 15-ounce can black beans — drained, rinsed, and slightly mashed
1 28-ounce can crushed tomatoes — with liquid …

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Stuffed Portobello Caps

5 large portobello mushroom caps
1 carrot, diced…

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Fresh Figs with Strawberry Cream

When ready to serve, split figs and place on dessert dishes. Top with chilled cream.

  • RSS Susan’s Kitchen Blog

    • My Unexpected Diagnosis
      It was February 5th, my mother’s birthday and a month before the 20th anniversary of my becoming vegan. I was sitting in a breast surgeon’s office in a paper gown, cradling my biopsied breast and waiting. After about an hour and a half, my surgeon finally appeared, apologizing for keeping me waiting because the results […]



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      I haven’t been much of a television watcher in my adult life. Back in the days when you could get public television reception without paying for cable and there weren’t a million stations anyway, that was good enough for my son and me–at least most of the time. The one notable exception to that back […]